| Lightly grease two baking sheets: you need to bake the biscuits in 2 batches. Break the almonds into small flakes. |
| Sift the flour salt and bicarbonate of soda into a bowl. |
| Add the butter and rub in using the fingertips. |
| Add the sugar egg almond essence flaked almonds and fudge and mix to a fairly firm dough. |
| Turn the dough onto a lightly floured surface and roll into a cylinder 23 cm (9 inches) long. |
| Cut the dough into 24 rounds. |
| Place 12 rounds slightly apart on each baking sheet. |
| Scatter the crushed almonds and chopped fudge over the biscuits and press down lightly to adhere Bake one sheet at a time on the grid shelf on the fourth set of runners in theroasting ovenwith the cold plain shelf on the top set of runners for 9 to 10 minutes until turning golden around the edges. |
| Bake one sheet at a time on the grid shelf on the second set of runners for 10 to 12 minutes until golden around the edges. |
| Loosen the biscuits with a palette knife. Leave on the baking sheets for 5 minutes then transfer to a wire rack to cool. Serve dusted with icing sugar . |
| Use a slab of vanilla or cream fudge or individually wrapped sweets. Dont position the biscuits too close to the edge of the baking sheet or they will cook unevenly. Remember to cool the cold shelf between baking the batches of cookies. Turn the baking sheet around for the last few minutes of baking to ensure even cooking. |
| Variations: Coffee and Walnut Crumbles: Add 15ml finely ground espresso coffee to the dry ingredients and substitute finely ground walnuts for the almonds. |
| apple and Raisin Crumbles: Use raisin fudge and substitute chopped dried apples for half of the almonds. |
| Makes 24 |
